Foodle

To experience Saito is to experience the man himself: the focused baritone, clean-shaven high priest in pressed whites running an eight-seat counter like a private ceremony.

Watching Saito’s hands — how he presses shari three, no more than four times into neta; how the wasabi lands with the same measured dab; how soy is brushed in one economical sweep — is to witness those of a young pianist who had finally become one with Liszt. But Takashi Saito has done this for 22 years at his namesake, and he doesn’t skip a beat as an an increasingly raucous gallery plies him with aged Burgundy, tall highballs, and conversation topics that grow more perverse by the half hour. And still, near the end, he keeps moving with that same rhythm, sending out nigiri in full color so pristine, so virtually flawless that you find yourself recalibrating what perfect is supposed to feel like.

I arrived late to this February reservation and, in the steps approaching the dining room, had a brief, unhelpful vision of my own excommunication.

Which is why my hands trembled through the otsumami — shiro ebi, delicate shirako, karasumi with a richness that made me think of the melting center (and color) of a great quesabirria taco that made me weep in front of an LA taco truck — then into the nigiri, where superlatives apply. I had sayori with shiso; custard-like murasaki uni, sans seaweed (a technical flex); toro whose fat and flesh knit together handsomely; and chewy but yielding ika, rubbed with salt and sudachi, melting slower than you expect, then all at once. The tremors left around the time when someone poured me whiskey. Yes, Saito has every right to excommunicate a tardy guest, but he doesn’t because he’s kind and giving, and so the room loosens around him too.

Saito’s craft is legible in the details, with a near colorless red-vinegar blend that stays neutral rather than bracing; soy painted with restraint so the neta still sings; and shari sturdy enough that it barely holds it together. Still, I left thinking about the end: how it never softened, nor reached for a flourish. A meal for the culinary ages. 🙏 TK-san for paving the way.

📍Saito, Tokyo. 🍽️ Feb ‘26. Less

Discover Basuri: A New Indian Culinary Experience in Roswell

Renowned foodie Sean Palini has showered accolades on @basuriroswell, the latest Indian cuisine venture nestled in the Crabapple section of Roswell. Occupying the space once beloved by Peach & the Pork Chop, Basuri is already making waves. Owner Sheetal Thakur, who previously won hearts in Orlando with her restaurant El Vic, brings her expertise to Atlanta. El Vic, named after Thakur's daughters, was celebrated for its Indian fusion offerings, receiving high praise from Yelp and being lauded as “magnificent” by Orlando Magazine.

Authentic or Fusion? You Decide
Basuri's website emphasizes "authentic" Indian cuisine, but what does authentic truly mean? While I can't claim to be the ultimate judge of authenticity, I can share my experiences. For instance, the seafood bisque, spiced with green chilis, was a delightful surprise—though I mistakenly thought I detected saffron. The bisque was rich with shellfish, making it a fulfilling dish.

A Fusion of Flavors
Another standout was the rava pomfret, which delivered a delectable breading. Its flavors seemed to cater well to American palates. While others may debate its authenticity, I found it to be genuinely promising.

An Elevated Dining Atmosphere
Basuri offers a more refined dining experience compared to typical Indian restaurants. While its chandeliers may not match the grandeur of Yalda or Rumi’s, the ambiance certainly parallels that of the named high-end Persian eateries.

Is Basuri Worth the Splurge?
For those seeking affordable Indian cuisine, AFA in East Cobb remains a go-to for no-frills dining. Basuri, however, offers a night-out, date-worthy experience. I enjoyed my visit and left eager to return.

Have you tried Basuri? What are your thoughts on its blend of authenticity and fusion? Share your experiences and join the conversation!

#AtlantaGrubber #BasuriRoswell #IndianCuisine #FoodieFinds #RoswellEats Less

I have this iconic memory wedged deep into my brain about eating a slice of greasy New York pizza in a Manhattan hotel as a kid. And for 30 years I’ve been trying to find that floppy greasy slice again, because that’s what I thought New York pizza was supposed to be.

It’s the best kind of pizza in the whole world, but most of the time when I try to get New York pizza (here or anywhere else in the country) it doesn’t really taste like that. The bread is too puffy, or the bread is too crisp, or the cheese isn’t greasy, whatever!

Anyway this burrata slice was a little bit sturdier than the elusive slice of my youth, but everything else was the same! Except for the burrata. This is New York pizza!!!!

@lindustriebk

*also, I giggle a little bit every time I see Bianco tomatoes in the fancy slice shops. Maybe it’s Phoenix pizza! 😉 Less

X @shaahibiryani_planotx

HYDERABADI CUISINE IN PLANO 🔥🥘

This Chicago based restaurant is having their one year anniversary next weekend and will be giving out FREE DESSERTS 👀

They are hugggge into catering for events and wedding and got all the traditional items..and adding more as they go.

Check them out and defo get that red curry with some garlic naan 🤤
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#food #desi #halal #catering #restaurant Less

If you’re looking for real Japanese comfort ramen, you need to try @tenkaippin_usa in Little Tokyo. 🍜
This iconic ramen shop has 200+ locations in Japan and their signature bowl — Kotteri ramen — is famous for its unbelievably thick, rich chicken broth. It’s the kind of ramen that coats every noodle and feels like the ultimate comfort food.
Start with the Creamy Egg Potato Salad and asparagus tempura for the table. So good!
Then go all in on the Kotteri Max with pork & onions. The noodles are perfect and that broth… rich, creamy, and insanely satisfying. It’s one of those bowls you keep thinking about after you leave.
If you love ramen, this one is a must try in Little Tokyo. 🍜
Trust me — go hungry!
🌊 FUN FACT: The wavy ceiling lights are a thoughtful nod to Kyoto — the city where the ramen chain was founded. The flowing design is meant to represent the Kamo River (Kamogawa), one of Kyoto’s most beloved landmarks that runs through the heart of the city ❤️🍜
📍 333 E 1st St, Los Angeles, CA 90012, United States
#LittleTokyoLA #RamenLovers #LAEats #tenkaippin #LAfoodie Less